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All Journal Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Jurnal Bio-Geo Material Dan Energi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Community Engagement Research for Sustainability Bhakti Nagori (Jurnal Pengabdian kepada Masyarakat) Journal of Engineering Science and Technology Management Bersama: Jurnal Pengabdian Kepada Masyarakat
Arum Rovarti Ningsih
Teknologi Industri Pertanian, Universitas Riau, Pekanbaru
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Veterinary Other

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PENGARUH PERBANDINGAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN BUBUK DAUN JAMBU BIJI (Psidium guajava L.) TERHADAP KARAKTERISTIK COOKIES Fadlila Endyra; Fikratul Ihsan; Masyitah; Nadya Novianti; Addiena Syahvina Nasution; Arum Rovarti Ningsih
JURNAL TEKNOLOGI PERTANIAN Vol. 15 No. 1 (2026)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/4zyakj14

Abstract

Penelitian ini mengeksplorasi penggunaan tepung MOCAF dan bubuk daun jambu biji sebagai bahan alternatif dalam pembuatan cookies untuk menilai pengaruh perbandingan rasio bahan terhadap karakteristik cookies. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan: A (100% tepung MOCAF, 0% bubuk daun jambu biji), B (98% tepung MOCAF, 2% bubuk daun jambu biji), C (96% tepung MOCAF, 4% bubuk daun jambu biji), D (94% tepung MOCAF, 6% bubuk daun jambu biji), dan E (92% tepung MOCAF, 8% bubuk daun jambu biji). Data dianalisis menggunakan ANOVA, dan uji Duncan’s New Multiple Range Test (DNMRT) pada tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung MOCAF dan bubuk daun jambu biji berpengaruh signifikan terhadap kandungan air, kandungan abu, kandungan protein, aktivitas antioksidan, kandungan serat kasar, kekerasan, serta sifat organoleptik (warna, aroma, rasa, dan kerapuhan). Berdasarkan parameter kimia, fisik, mikrobiologi, dan organoleptik, perlakuan C (96% tepung MOCAF, 4% bubuk daun jambu biji) dipilih sebagai formulasi optimal, dengan rata-rata kandungan air 3,02%, kandungan abu 2,37%, kandungan protein 5,21%, kandungan lemak 26,73%, kandungan karbohidrat 62,67%, aktivitas antioksidan 31,54%, kandungan serat kasar 3,90%, kekerasan 86,02 N/cm², jumlah angka lempeng totak 7,0 × 10³ CFU/g, dan skor penerimaan organoleptik yang disukai.
PEMBUATAN VIDIO DIGITAL MARKETING MAKANAN KERUPUK SAGU KHAS KUANSING Angga pramana; Arum Rovarti Ningsih; Dwi Visti Rurianti; Eko Wahyudi; Rahmadini Payla Juarsa; Jeany Ristia; Chandra Gunawan; Nur Hasnah; Vivin Jenika Putri; Anania Rahmah; Tito Handoko
BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Vol. 5 No. 2 (2025): BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Desember 2025
Publisher : LPPM UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/bhakti_nagori.v5i2.5020

Abstract

Perkembangan teknologi digital memberikan peluang besar bagi usaha mikro, kecil, dan menengah (UMKM) untuk memasarkan produk secara lebih efektif melalui media online. Penelitian ini bertujuan membuat video digital marketing sebagai sarana promosi kerupuk sagu khas Kuantan Singingi (Kuansing), Riau, yang merupakan produk pangan tradisional bernilai ekonomi tinggi. Proses pembuatan video dilakukan melalui tahapan perencanaan konsep, pengambilan gambar, pengeditan, hingga distribusi melalui platform media sosial seperti Instagram, Facebook, dan TikTok. Konten video menonjolkan keunikan bahan baku sagu lokal, proses produksi yang higienis, serta nilai budaya yang melekat pada produk. Hasil implementasi menunjukkan bahwa penggunaan video digital marketing mampu meningkatkan daya tarik konsumen, memperluas jangkauan pasar, dan memperkuat citra merek kerupuk sagu. Strategi ini diharapkan menjadi langkah efektif untuk meningkatkan daya saing UMKM lokal di era transformasi digital. Kata kunci: digital marketing, kerupuk sagu, UMKM, Kuantan Singingi, video promosi
Characteristics of Lignin from Solid Waste Empty Palm Fruit Bunches (EPFB) using the Organosolv Method Pramana, Angga; Zalfiatri, Yelmira; Irawan, Wawan; Rovarti Ningsih, Arum; Gunawan, Chandra; Putri, Vivin Jenika; Rahmah, Anania
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 1 (2026): Journal of Bio-Geo Material and Energy (BiGME), February 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i1.48289

Abstract

Oil palm empty fruit bunches are solid waste from the palm oil processing process that contains a significant amount of lignin and cellulose. Oil palm empty fruit bunches are widely found in Indonesia, especially in Riau Province. The processing of oil palm empty fruit bunches has not been effectively utilized. Therefore, the author isolated cellulose from oil palm empty fruit bunches using the organosolv method. The organosolv method is a type of isolation method that is environmentally safe than the kraft process, as it employs solvents in the form of organic chemicals, such as formic acid and acetic acid. This research was conducted by varying the ratio of the solvent solution using acetic acid and formic acid. Various solutions were employed, namely P1=20 ml formic acid+140 ml acetic acid, P2=40 ml formic acid+120 ml acetic acid, P3=60 ml formic acid+100 ml acetic acid, P4 = 80 ml formic acid+80 ml acetic acid, P5=160 ml formic acid, and P6=160 ml acetic acid. The best results were obtained in the P2 treatment with a variation of 40 ml formic acid + 120 ml acetic acid and obtained a high level of yield, namely in the P2 treatment it was 56.85%, the water content was 4.70%, the ash content was 4.84%, the acidity level (pH) was 4.67 and FTIR test results show wave peaks in treatments P3 and P6 28 waves
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Angga Pramana; Nadya Novianti Dwi Putri; Fikratul Ihsan; Fadlila Endyra; Masyitah Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): March-May 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Nadya Novianti Dwi Putri; Arum Rovarti Ningsih; Addiena Syahvina Nasution; Fadlila Endyra; Fikratul Ihsan; Masyitah Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): March-May 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Optimizing Paddy Field Growth through NPK Fertilization and Liming at the Rumbio Sarumpun Farmers’ Group in Benai Subdistrict, Kuantan Singingi Regency: Optimalisasi Pertumbuhan Padi Sawah melalui Pemupukan NPK dan Pengapuran di Gapoktan Rumbio Sarumpun Kecamatan Benai Kabupaten Kuantan Singingi Anthony Hamzah; Irwin Mirza Umami; Eko Wahyudi; Dian Rakhmad; Chandra Gunawan; M. Joehar Jamili; Dedi Mulyadi; Elisa Apriliani; Jeany Ristia; Arum Rovarti Ningsih; Fadlila Endyra; Masyitah; Nurbaiti; Angga Pramana; Vivin Jenika Putri; Anania Rahmah
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 5 (2026): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v10i5.34632

Abstract

Limited farmer knowledge of balanced fertilization and acidic paddy soil conditions contributed to the suboptimal rice productivity of the Rumbio Sarumpun Farmers Association in Benai District. This community service program applied participatory and andragogical approaches through participant identification, focus group discussions, pre-tests, technical training, demonstrations, field practice on demonstration plots, mentoring, post-tests, and field observations. The introduced technology consisted of pre-planting liming using dolomite and balanced NPK fertilization according to crop requirements and growth stages. The combined application of liming and balanced NPK fertilization resulted in better rice growth than the farmers’ previous practices, as indicated by improvements in plant height, productive tillers, leaf area, panicle number, filled grains, and 1,000-grain weight. Rice productivity increased by an average of 15–25%. The program also improved farmers’ knowledge and practical skills in soil fertility management and appropriate fertilizer application. However, the sustainable adoption of this technology remained constrained by limited access to agricultural lime and production costs. Continuous mentoring and support from agricultural extension officers, universities, and local governments were therefore required to promote wider and more sustainable implementation.
Co-Authors Addiena Syahvina Nasution Anania Rahmah Anania Rahmah Anania Rahmah Angga Pramana Angga Pramana Anthony Hamzah Anthony Hamzah Apriliani, Elisa Azrifirwan, Azrifirwan Chandra Gunawan Dedeh Kurniasih Dedi Mulyadi Deliana Andam Sari Dian Rakhmad dihan, Dihan Kurnia Dwi Visti Rurianti Eko Wahyudi Fadlila Endyra Fajar Restuhadi Farida Hanum Hamzah Fikratul Ihsan Fikratul Ikhsan Hamzah, Farida Hanum Helentina Situmorang Illahi, Ayu Kurnia Imelda Yunita Irwin Mirza Umami Jeany Ristia Jeany Ristia Karmaita, Yummama M. Joehar Jamili Masyitah Masyitah Masyitah Masyitah Masyitah Mhd Andry Kurniawan Nadya Novianti Nadya Novianti Nadya Novianti Dwi Putri Nadya Novianti Dwi Putri Nita Rimayanti Nur Hasnah Nur Hasnah AR Nurbaiti Putri, Vivin Jenika Rahmadini Payla Juarsa Rahmah, Anania Ramaiyulis, Ramaiyulis Roni, Ahmad Ibrahim Roni, Masyitah Santosa Sari Rukmana Okta Sagita Chan Tito Handoko Trisia Wulantika Vivin Jenika Putri Vivin Jenika Putri Vonny Setiaries Johan Wawan Irawan, Wawan Yelly Zamaya Yelmira Zalfiatri